Step 1: Clean the squid, rub off thin film, remove hard substance from the head, cut away the eyes and retain the ink sac. Wash and drain.
Step 2: Heat the oil, fry ground ingredients together with lemon grass until fragrant.
Step 3: Add the squid and salt, stir then cover for 1-2 minutes. Add some water.
Step 4: Press the ink sac with spoon and add this to the gravy, it turns black in color.
Step 5: Stir for few minutes, add salt if needed, remove from heat.
Step 6: Do not overcook, it will become rubbery. Add lemon juice and stir.
Step 7: Serve hot with steaming white rice.